This simple traybake combines baked gnocchi with red pesto and roasted vegetables. It’s so easy to make, tastes great and is perfect served with a side salad. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions
Which gluten free gnocchi do you use for this recipe?
Any gluten free gnocchi would work, however I like to use the Asda Own Brand Gnocchi which is naturally gluten free, and much more affordable than gnocchi from the Free From aisle.
Which pesto do you use?
I like to use a Free From red pesto for this recipe, my favourite and most affordable is the Asda Free From Red Pesto.
Can this be stored in the fridge and reheated?
Yes, this recipe can be stored in an airtight container in the fridge for up to 3 days and reheated before eating.
Pesto & roasted vegetable gnocchi bake
Ingredients
- 500 g gluten free gnocchi
- 1 red onion (diced)
- 130 g babycorn (cut into small chunks)
- 1 red pepper (diced)
- 100 g asparagus
- Handful cherry tomatoes (halved)
- 1 teaspoon crushed garlic
- 3 tablespoons free from red pesto
- 1 teaspoon olive oil
- 1 teaspoon dried basil
- Salt & black pepper
- Serve with: Lemon wedges, rocket and grated dairy free cheese
Instructions
- Pre heat your oven to 180C and place the gnocchi into a large bowl. Pour boiling water over the gnocchi and leave to sit for 2 minutes to soften and then drain.
- To a large baking dish add the drained gnocchi, red onion, babycorn, red pepper, asparagus and tomatoes. Mix to combine.
- Next add the crushed garlic, red pesto, olive oil, dried basil, salt and pepper. Mix well until everything is coated.
- Place the gnocchi bake into the oven and cook for around 40 minutes.
- Serve warm with dairy free cheese, rocket and lemon wedges.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
